Pickled Oysters

Ingredients

• Wash them from their liquor and put them into a porcelain lined kettle
• with strong salt and water to cover them
• scald whole peppers, mace and cloves in a little vinegar
• put them into a stone jar with layers of spice between them

Method

1. 1

   Wash the oysters from their liquor and put them into a porcelain lined kettle with strong salt and water to cover.

2. 2

   Let them come to a boil, then skim them into cold water.

3. 3

   Scald whole peppers, mace, and cloves in vinegar.

4. 4

   When the oysters are cold, put them into a stone jar with layers of spice and make liquor to cover them from the cooking liquor, spicing your vinegar and cold water to taste.

As published

This recipe was extracted from The new home cook book (1896), page 36. The excerpt below is the record exactly as published.

PICKLED OYSTERS. Mrs. C. G. Smith. Wash them from their liquor and put them into a porce- lain lined kettle, with strong salt and water to cover them ; let them come to a boil, and then skim them into cold water; scald whole peppers, mace and cloves in a little vinegar ; the quantity of these must be determined by the number of oysters ; when the oysters are cold, put them into a stone jar with layers of spice between them

Cook this with the app: pantry check, scaling, and the assistant.